Aloha from all of us and here’s to the bounty of Summer!
More than ever our new Summer Menu is all about our local farmers, growers and fishermen. Our restaurant is not only about us but involves what I like to call our ‘ohana, family, which includes mostly the same people since 22 years ago when I first landed in Hawaii.
Today I would like to celebrate this ‘ohana and tell them how much their hard work and dedication is appreciated. Thanks David Sumida for delivering himself his watercress to our door. Kurt and Pam Hirabara in Kamuela for growing in such a consistent way a bounty of baby greens and herbs (when Kurt started farming on the Big Island 22 years ago, I was one of his first customers). Brooks Takenaka general manager of the fish auction for bringing from the close waters the most amazing quality of fresh fish. The Threlfalls who raise goats in Ahualoa for producing one of the best fresh goat cheeses I know. Jeanne Vanna our tomato queen. Hubyba for your variety of fine herbs and spices. The Stangas for providing Hamakua mushrooms to our seasonal menus. Jim and Tracy Reddekopp Hawaiian Vanilla – I bought the first Vanilla bean that they produced in 1998 and have enjoyed their production ever since. Joe Wilson for nursing the liveliest lobster in the world at Kona Cold. Karen Fukunaga for selecting for us the best and the most consistent local ingredients.
Also our more recent discoveries Frankie’s Nursery, Grant our fisherman from Molokai, Gary Forth-Maunakea and his amazing team at Ma’o Organic Farms, Jim from Kona Kea Shrimp, Wenhao for his sea asparagus, and all our friends who brought from their back yard to our door, lychee, mango, hearts of palm, avocado, soursop, betel leaves, pomelos, mountain apples, rambutan, mangosteen, calamansi, guava, green papaya…
And this is what our restaurant and our new Summer Menu is all about.
Sous Chef Andrew Le harvesting peppercorns at Frankie’s Nursery in Waimanalo